_Ingredients._—Damsons; to every lb. of fruit pulp allow ½ lb. of
loaf sugar. _Mode._—Pick the stalks from the damsons, and put them
into a preserving-pan; simmer them over the fire until they are soft,
occasionally stirring them, then beat them through a coarse sieve,
and put the pulp and juice into the preserving-pan, with sugar in the
above proportion, having previously carefully weighed them. Stir the
sugar well in, and simmer the damsons slowly for 2 hours. Skim well,
then boil the preserve quickly for ½ hour, or until it looks firm and
hard in the spoon; put it quickly into shallow pots, or very tiny
earthenware moulds, and, when cold, cover it with oiled papers, and
the jars with tissue-paper brushed over on both sides with the white
of an egg. A few of the stones may be cracked, and the kernels boiled
with the damsons, which very much improves the flavour of the cheese.
_Time._—1 hour to boil the damsons without the sugar; 2 hours to simmer
them slowly, ½ hour quickly. _Average cost_, from 8_d._ to 10_d._ per
¼-lb. pot. _Sufficient._—1 pint of damsons to make a _very small_ pot
of cheese. _Seasonable._—Make this in September or October.